Effect of Xanthan Gum and Carboxymethyl Cellulose On

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I in Technology ISSN: 0976-4860

Research Article Open Access Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese Sara Salari1*, Mossalreza Zanganeh1, Abollfazl Fadavi2 and Zeid Ahmadi2 1Department of Food Science, Islamic Azad University, Azad Shahr, Iran 2Department of Food Science and Technology, Islamic Azad University, Iran

*Corresponding author: Sara Salari, Department of Food Science, Islamic Azad University, Azad Shahr, Iran, Tel: + 989378212956; E-mail: [email protected] Received date: November 02, 2016; Accepted date: November 15, 2016; Publication date: November 24, 2016 Copyright: © 2016 Salari S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License; which permits unrestricted use; distribution; and reproduction in any medium; provided the original author and source are credited.

Abstract

Cream cheese produced from pasteurized milk and cream which has soft texture and mild flavor and is one of the most delicious cheese and has high fat and humidity. Nowadays, problems such as obesity, cardiovascular disease, atherosclerosis and cancer are due to consumpting the high fat products, so reducing the fat in foods is very attractive field. In this study, the effect of xanthan gum at level 0.05, 0.17, 0.3 and carboxymethyl cellulose at 0.02, 0.11, 0.2 on chemical and sensory properties of cream cheese was studied. Chemical results showed that there was no significant difference in pH value between treatments. Protein and dry matter content of the samples ranged from 6.005% to 7.31% and 30.02% to 30.975% respectively. Increasing the level of xanthan and CMC in cream cheese resulted in decrease the dry matter content. There was significant difference (p<0.05) in protein and NaCl content between treatments with increase the used gums, but about fat had not effect. The results of sensory properties including texture, flavor, odor, color and overall acceptability showed that replacing xanthan and CMC had not adverse impact on the organoleptical characteristics of cream cheese and general acceptance of the product was good. The lower levels of xanthan in combination with each of the three levels; 0.02, 0.11, 0.2 CMC gum were more acceptable than other samples.

Keywords: Cream cheese; Carboxymethyl cellulose; Xanthan; production process, selecting starter and adjunct cultures and using fat Protein; Taste substitutes. Using of fat substitutes has been proposed as the main strategy to improve functional and textural attributes of low-fat cheese Introduction in different studies. Because of their ability to mechanically entrap water and their stronger hydrophilicity, water-soluble and polar fat Cream cheese is a soft unripened cheese that is well known for its substitutes have been widely recommended. Following the use of fat smooth texture and sweet acidic taste. It is available in many forms substitutes, a sense of lubricity and creaminess is created in cheese [5]. from plain to flavoured and is very similar to many French types of Therefore, in formulation of low-fat products, it has been soft cheeses such as Petit Suisse, Genrais or Fromase Frais. Cream recommended to use substances that partially or entirely substitute for cheese is used to make cheesecakes, salads, spreads and dips [1]. In fat and developed similar characteristics [6]. traditional cheese making, rennet and/or lactic acid bacteria coagulate milk. The concentration takes place after whey drainage. Ultrafiltration Xanthan can be used in foods and other segments as a thickening, substitutes the whey drainage for soft cheese varieties [2]. Membrane stabilizing and emulsifying agent and, in synergism with other gums, Ultrafiltration has been successfully applied in the manufacture of soft can act as a gelling agent [7]. Cellulose derivatives such as cheeses such as Camembert, feta and cream cheese. Covacevich and carboxymethyl cellulose are one of the most edible gums [8,9]. Kosikowski [3] first proposed the manufacture of cream cheese using Carboxymethyl cellulose is from the Hydrocolloids which have been ultrafiltration. used in the food industry and other industries as stabilizer, thickener, suspension, and maintenance of water extensively [10-12]. Scientific evidences and findings reveal the correlation between extensive use of fatty foods and increasing risk of some diseases such as In this study, we examined the effect of various concentrations of excessive obesity, atherosclerosis, cardiovascular diseases, Xanthan gum and Carboxymethyl cellulose as fat replacer on Chemical hypertension, histological traumas and some types of cancer. and sensory attributes of cream cheese. Consequently, and by raising the people's awareness of fat consumption, a considerable increase in demanding of low-fat foods Materials and Method including low-fat cheeses has been developed. Cheese fat not only has a nutritive role, but also it acts positively to improve its texture and Preparation of cream cheese appearance. Low-fat cheeses have defects such as firm and rubbery texture, unfavorable color and taste, and weak melting ability. By The bovine milk was first standardized to the fat content of about o decreasing the fat amount, cheese protein network becomes more tight 6%. Milk was heated at 60 C, bactufugate and homogenized at 100 bar. o o and compact and cheese texture turns chewy [4]. Thus, new strategies Then pasteurized at 80 C for 1 min and cooling to 23 C. The were developed to produce low-fat cheese with the same characteristics pasteurized milk was inoculated with a mesophilic starter culture and of high-fat cheese, some of which are: modifying ordinary methods in

Int J Adv Technol, an open access journal Volume 8 • Issue 1 • 1000175 ISSN: 0976-4860 Citation: Salari S, Zanganeh M, Fadavi A, Ahmadi Z (2017) Effect of Xanthan Gum and Carboxymethyl Cellulose on Chemical and Sensory Properties of Cream Cheese. Int J Adv Technol 8: 175. doi:10.4172/0976-4860.1000175

Page 2 of 6 also 0.005% rennet and incubated at this temperature until the pH The lowest pH recorded for control sample. The cause of it was that reached a value of 4.95. acidity reduction leads to weakness of protein bands by repulsion of charges existed on protein surface, so as the negative charges on the The curd was heated, after coagulation and concentrate in UF surface of casein molecule were declined by pH increase. Also in a system. After concentrating by UF, salt (1% w/w), Xanthan gum (0.005, study, the pH of the cream cheeses was 4.7 and reaches 4.8 after the 20 0.17, 0.3%) and Carboxymethyl cellulose (0.02, 0.11 and 0.2%) added weeks of storage [21]. as fat replacer. Finally, samples pasteurized at 78oC, homogenized at o 170 bar and cooling to 4-6 C. Treatment code number were following Dry Treatment No NaCl F.D.M Protein Fat pH as, No 1: xanthan 0.05 + CMC 0.02%, No 2: xanthan 0.05 + CMC 0.2%, matter No 3: xanthan 0.17 + CMC 0.11%, No 4: xanthan 0.3 + CMC 0.2%, No ab b a c ab a 5: xanthan 0.3 + CMC 0.02%, No 6: control without hydrocolloids. 1 0.84 60.52 30.975 6.005 18.75 4.94 2 0.895 a 63.265a 30.02 b 6.67 b 19 a 4.91 a Chemical analysis 3 0.845 ab 60.105b 30.36 ab 7.31 a 18.25 b 4.94 a The fat content of cream cheeses was determined by Gerber method a a ab ab ab a [13]. The pH of cheese samples was measured with a digital pH meter 4 0.9 62.475 30.36 7.005 18.75 4.915 (Mettler Toledo PH meter, model seven easy, Switzerland). Cheese was 5 0.885 ab 59.94 b 30.02 b 7.015 ab 18 c 4.9 a analyzed for moisture content by vacuum-oven method [14]. Salt content was determined according to Bradley et al. [15]. The Kjeldahl 6 0.82 b 50.005b 30.82 a 7.2 ab 18.5 ab 4.885 a method was used to determine total protein content of samples [14]. Table 1: Chemical properties of cream cheese samples. Sensory evaluation Figure 1 showed that with increase the level of used gum, pH of The sensory evaluation was carried out for samples. Cream cheeses samples increased. These were against to the results of the research by evaluated for their odor, flavor, texture, color and overall acceptability. Ghanbari Shendi et al., but agree with results of Soukoulis and Tzia The panel consisted of 6 members from students and university staff [22] and Hematyar et al. [23] about effect of hydrocolloids on frozen and scores were obtained as described by Nikjooy et al. [16] by rating yoghurt. pH of samples in this study almost closed to the results the above quality characteristics using the following rating scale: published by Fadaei et al. [20], as they recorded the pH of cream 5=Excellent, 4=Good, 3=fair, 2=Poor and 1=Very poor. cheese between 4.74-4.8. Statistical analysis The results were modeling and analysed using the central composite design and response surface methodology (RSM). Significant differences between treatments were determined using Spss software and the means were compared using ANOVA analysis followed Duncan's test at 5% level (p<0.05) [17].

Results and Discussion

Chemical properties The main purpose of this study was to prepare functional low fat cream cheese; this could be achieved by replacing cream (control) the basic resource of milk fat by xanthan gum and CMC. Results of chemical properties of cream cheese samples contain different levels of Figure 1: Three dimensional diagram of effect of xanthan and CMC Xanthan gum and CMC shown in Table 1. (W/W %) on pH percentage. Results showed that with decrease the fat level, moisture and protein values of samples increased, but pH values were not changed. Protein and dry matter content of the cream cheese samples ranged Differences between moisture content of samples probably due to from 6.005% to 7.31% and 30.02% to 30.975% respectively. Results of differences in theirs protein. Fat in dry matter (F.D.M) and NaCl protein, cream cheese samples contain different levels of Xanthan and percentage of samples were significant in some treatments (p<0.05) CMC shown in Table 1. Table showed that there was significant (Table 1). Protein, fat, F.D.M and dry matter of cream cheeses in this difference (p<0.05) in protein content between different treatments. study were lower than those reported by Yasin et al. [18] (in their study The highest protein content (7.31) showed in treatment No3 (xanthan reported 8.69, 26.58 and 66.77, 39.81% respectively). 0.17 + CMC 0.11%) and the lowest (6.005) in treatment No1 that had the lowest xanthan and CMC levels (xanthan 0.05 + CMC 0.02%). Also NaCl, F.D.M and pH of control sample (No 6) were lower than other treatments contains xanthan and CMC. Results of ANOVA analysis and Regression model index for protein shown in Tables 2 and 3. There was no significant difference in pH value between low-fat cream cheeses and control (p>0.05). This result agrees with that reported by Katsiari et al. [19] and Fadaei et al. [20].

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References Sum of square Freedom degree Mean square F P

Model 1.55 3 0.52 9.86 0.0046

A-xanthan 3.83E-04 1 3.83E-04 7.306 E- 003 0.934

B- CMC 1.49 1 1.49 28.5 0.0007

CMC × xanthan 1.475 E-003 1 1.475 E-003 0.028 0.871

Residual 0.42 8 0.052

Lack of fit 0.19 2 0.094 2.46 0.166

Pure error 0.23 6 0.038

Cor total 1.97 11

Table 2: Variance analysis for protein of different cream cheese treatments (%).

respectively). Also dry matter in this study lower than those reported Indexes Variable of model by Fadaei et al. [20] about wheyless cream cheese contains some 6.68267 Constant hydrocolloids (locust bean gum, carrageenan and inulin), but for control sample in their study was higher than our study (37.88%). + 1.8294 Xanthan These variations are due to milk type, milk component itself.

-0.48368 CMC Three dimensional Figure 2 showed effect of different levels of xanthan and CMC on protein content in cream cheese. The highest -0.74362 CMC × Xanthan protein content of cream cheese recorded for sample contains xanthan 0.17 and CMC 0.11% (treatment No 3). It is revealed that with increase Table 3: Regression model index for predict independent variables the level of xanthan and CMC used in cream cheese, protein content equation model for evaluate the cream cheese protein. = significance at did not increased. 5% level. Dry matter in cream cheese samples contains Xanthan and CMC shown in Table 1. Results showed that there was significant difference (p<0.05) in dry matter content between different treatments. The highest content of dry matter (30.975) showed in treatment No1 which contains the lowest level of xanthan and CMC, and the lowest protein content showed in treatment No 3 (30.3) that contains the highest xanthan gum and the lowest level of CMC (xanthan 0.3 + CMC 0.02%) (Table 4).

Indexes Variable of model

30.86309 Constant

+ 0.17086 Xanthan Figure 2: Three dimensional diagram of effect of xanthan and CMC (w/w %) on protein percentage. - 4.36843 CMC - 1.08343 CMC × Xanthan

What is important for improving texture of low-fat cheese is Table 4: Regression model index for predict independent variables increasing the moisture level or moisture ratio to protein ratio in equation model for evaluate the cream cheese dry matter. = comparison with high-fat sample. So, the high moisture level in fat-free significance at 5% level. cheeses and in cheeses containing fat substitute compared to high-fat ones, is of crucial importance [24]. The discrepancy of moisture level in high-fat and low-fat cheeses is probably due to their different Figure 3 showed that increasing the level of xanthan and CMC in protein levels, so as the high amount of protein in cheeses containing cream cheese resulted in decrease the dry matter content. The highest less fat can be accompanied with increase in water absorbance within dry matter recorded for sample contains 0.05-0.1% xanthan and protein network and consequently the raise of moisture amount. Total 0.02-0.1% CMC. protein and total solid of cream cheese in the study of Kalab and Wayne Modler [25] higher than current study (8.22 and 45.85%

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inulin) between 10.35-10.73, but for control sample was 26.5 that higher than our study.

Figure 3: Three dimensional diagram of effect of xanthan and CMC (w/w %) on dry matter perecentage.

The moisture to protein ratio was lower with fat substitute, and the Figure 4: Three dimensional diagram of effect of xanthan and CMC high level of moisture in the samples was possibly due to synergistic (w/w %) on fat percentage. activity of the formed curd. This is due to the fact that water binds directly to substitute agents which results in crease of protein matrix [26]. Among samples containing xanthan gum and CMC, the highest Indexes Variable of model degree of moisture absorbance belonged to treatment No 2 and 5. As 0.87 Constant carbohydrate-based fat substitutes have more ability to absorb water because of an open electron array in their structure, it would lead to + 7.809 E- 003 Xanthan compressing and creasing of carbohydrate-protein matrix, and these + 0. 016 CMC reactions in turn, result in increasing of moisture in cheeses containing fat substitute comparing with controls (Table 1). These findings were in - 0.013 CMC × Xanthan agreement with those report [5,6,16,27]. Results of fat samples contains Xanthan and CMC shown in Table 5. Table 6: Regression model index for predict independent variables significance at =٭ .As showed, there were not significant differences (p<0.05) between equation model for evaluate the cream cheese NaCl treatment No 1, 2, 3 and 4 in comparison to control. High content fat 5% level. in cream cheese originated from fat milk, and added gum had not effect on fat of cream cheese. The highest fat percentage recorded in treatment No 1.

Indexes Variable of model

18.56004 Constant

+ 0.67969 Xanthan

+ 2.80168 CMC

- 23.36372 CMC × Xanthan

Table 5: Regression model index for predict independent variables equation model for evaluate the cream cheese fat.* = significance at 5% level. Figure 5: Three dimensional diagram of effect of xanthan and CMC (w/w %) on NaCl percentage. Figure 4 revealed that simultaneous using of xanthan and CMC had not effect on fat percentage of cream cheese. High levels of CMC led to increase the fat, but xanthan gum have not this effect. The reason is There were significant differences (p>0.05) in term of salt between that the gums create compact texture and decrease the fat. Also gums treatment No 2 and 4 in comparison to control. The highest fat delay the hydration and hinder the issue small fat globules from whey. percentage showed in treatment No 4 and the lowest recorded for Result of our findings was agree with those reported by Zalazar [7], control sample. The NaCl of different cream cheese samples ranged Ghanbari Shendi et al. and Kavas et al. [28]. from 0.82 to 0.9% that agree with results of Fadaei et al. [20] about plain cream cheese, also agree with research carried by Taghvaei et al. The fat of samples in this study lower than results recorded (Table 6) [29] about wheyless cream cheese (Figure 5). by Fadaei et al. [20]. They recorded the fat of whey less cream cheese contains some hydrocolloids (locust bean gum, carrageenan and

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With increase the level of used gum, the NaCl of cream cheese Sensory properties increased. Sample contains xanthan 0.3 and CMC 0.2% had the highest NaCl content. Differences in NaCl content probably due to differences Results of organoleptical attributes of cream cheese samples with in moisture of cream cheese, as with increase the moisture, more salt different levels of Xanthan gum and CMC shown in Table 7. enter the aqueous matrix phase [28,30].

Treatment Texture Odor Color Taste Overall acceptability

1 4.33±0.57 a 3.33±0.00 a 4.33±0.57 a 4.33±0.57 a 15.33±0.57 a

2 4.33±0.57 a 3.33±0.00 a 4.33±0.57 a 4.33±0.57 a 16.33±0.57 a

3 3.66±0.57 b 3.66±0.00 a 5.00±0.57 a 3.66±0.57 b 15.66±0.57 a

4 4.00±0.0 a 3.33±0.00 a 5.00±0.00 a 4.00±0.00 ab 16.00±1.15 a

5 3.66±0.57 b 3.00±0.00 a 4.66±0.57 a 3.66±0.57 b 15.66±0.57 a

6 4.33±0.57 a 3.66±0.00 a 4.33±0.57 a 4.33±0.57 a 16.33±0.57 a

Table 7: Sensory evaluation of cream cheese sample contains different concentration of Xanthan and CMC.

According to Table 7, texture of treatments No 1, 2 and 4 have not 6. Drake MA, Truong VD, Daubert CR (1999) Rheological and sensory significant differences (p >0.05) in comparison to control. The lowest properties of reduced-fat processed cheeses containing lecithin. J Food level of used xanthan gums led to suitable texture and have not Sci 64: 744-747. difference with control. High levels of gums caused the undesirable 7. Lopez MJ, Moreno J, Ramos-Cormenzana A (2001) Xanthomonas texture, but about CMC in low and high level had desirable texture campestris strain selection for xanthan production from olive mill waste waters. Water Research 35: 1828-1830. (Table 7). In term of taste, increase the level of xanthan gum led to Haghshenas M, Hosseini H, Nayebzadeh K, Rashedi HR, Rahmatzadeh B decrease the taste scores. Low level of xanthan gum had more desirable 8. (2013) Effect of ß-glucan and carboxymethyl cellulose on sensory and effect and was not differ from control sample. CMC at low and high physical properties of processed shrimp nuggets. Iran J Nutr Sci Food levels have not bad effect on taste. Milk fat has a strong impact on the Technol 8: 65-72. taste of milk products including cheese. Low-fat cheeses have weaker 9. Goppa W (2000) Book of hydrocolloids. USA: Woodhead publishing taste, which is due to the high level of moisture and lowering fat share limited and CRC press LLC. pp: 137-139. in determination of cheese total taste [31,32]. 10. Mesbahi G, Niakoosari M, Savadkoohi S, Farahnaky A (2010) A comparative study on the functional properties of carboxymethyl In current study, Odor, color and overal acceptibility of samples had cellulose produced from sugar-beet pulp and other thickeners in tomato not significant difference (p >0.05) in comparison to control. ketchup. Scientific Information Database 7: 62-73. Samples No 3 and 4 had the highest scores for color, these samples 11. Toğrul H, Arslan N (2003) Flow properties of sugar beet pulp cellulose had more CMC and xanthan. Therewith cheeses contains high level of and intrinsic viscosity-molecular weight relationship. Carbohydrate fat had yellow color, finally, sample No 2 gained the highest overall Polymers 54: 63-71. acceptability scores by panelists and was similar to control. 12. Cancela MA, Alvarez E, Maceiras R (2005) Effects of tempreture and concentration on carboxymethylcellulose with sucrose rheology. J Food Eng 71: 419-424. Conclusion 13. Rashid M, Miyamoto T (2005) Quality evaluation of traditional milk "Sahi" in Bangladesh. J Milk Sci 54: 29-36. Results of this investigation signifies that the use of xanthan gum AOAC (1990) Official methods of analysis (15th edn.) Arlington: AOAC. and CMC can be a suitable way to obtain a cream cheese with proper 14. quality and with decrement of received energy. This finding is 15. Bradley Jr RL, Arnold Jr E, Barbano DM, Semerad RG, Smith DE, et al. (1993) Chernical and physical methods (standard methods for the important for cream cheese-making industry, because of an increasing examination of dai- products). Amencan Public Health Association. consumer trend for low-fat dairy products. 16. Nikjooy S, Joo MG, Jahanshahi S (2015) The effect of various concentrations of salep gum on physicochemical characteristics of low-fat References white. Int J Agric Crop Sci 8: 136-141. Lisazoian L, Joarusti L (1995) SPSS for windows, version 6.0 an Kosikowski FV (1978) Bakers'. Neufchatel and Cream cheese in Cheese 17. 1. introduction to the statistical package, RRZN. and Fermented Milk Foods (2nd edn.) Kosikowski and Assoc, New York. Yasin NMN, Shalaby SM (2013) Physiochemical and sensory properties Maubois JL, Mocquot G (1975) Application of membrane ultrafiltration 18. 2. of functional low fat cheesecake manufactured using cottage cheese. to preparation of various types of cheese. J Dairy Sci 58: 1001-1007. Annals of Agricultural Science 58: 61-67. Covaevich HR, Kosikowski FV (1977) Cream cheese by ultrafiltration. J 3. Katsiari MC, Voutsinas LP, Kondyli E (2002) Improvement of sensory Food Sci 42: 1362-1364. 19. quality of low-fat Kefalograviera-type cheese with commercial adjunct 4. Oberg CJ (1991) Factor affecting stretch, melt, and cook color in culture. Int Dairy J 12: 757-764. mozzarella cheese. Marschall Italian and Specialty Cheese seminars. 20. Fadaei V, Poursharif KH, Daneshi M, Honarvar M (2012) Chemical 5. Madadlou A, Mosavi ME, Khosrowshahi A, Emamjome Z, Zargaran M characteristics of low-fat wheyless cream cheese containing inulin as fat (2007) Effect of cream homogenization on textural characteristics of low- replacer. Eur J Exp Bio 2: 690-694. fat Iranian white cheese. Int Dairy J 17: 547-554.

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Int J Adv Technol, an open access journal Volume 8 • Issue 1 • 1000175 ISSN: 0976-4860